FORT LEE, Va. (May 30, 2013) -- If you've attended the annual Military Culinary Arts Training Event here, you probably walked away with some understanding of what food service operations are like in a garrison.

The same operations in a field or deployment environment is markedly different. Future food service personnel learn how different it is during 40 hours of training at the Joint Culinary Center of Excellence's Field Operations Training Branch. There, they learn to prepare meals in cramped mobile trailers and consider factors such as weather, the number of mouths to feed and mission of the supported unit. In the end, said Sgt. Dorian Herring, an instructor, field feeding is a "morale booster that gives troops something to look forward to" after a hard day's work.